Braised Root Vegetables

Makes 6 servings


  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 1 small onion, thinly sliced
  • 4 carrots, sliced 1/3 inch thick
  • 4 large radishes, quartered
  • 4 baby turnips, peeled and quartered
  • 3/4 pound Savoy cabbage, cored and coarsely chopped
  • 1 golden delicious apple, peeled, cored, and cut into 1-inch pieces
  • 2 garlic cloves, thinly sliced
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 cup chicken broth
  • 1 pear, peeled, cored, and cut into 1-inch pieces


  1. Preheat oven to 350 F. In a large, deep skillet, melt butter in the olive oil. When the foam subsides, add onion, carrots, radishes, turnips, cabbage, apple, and garlic. Season with salt and pepper. Then cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add chicken broth and bring to a boil. Cover and braise in oven for 25 to 30 minutes, until tender.
  2. Remove from oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.

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